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Warm Farro Salad with Roasted Root Vegetables
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Warm Farro Salad with Roasted Root Vegetables

Course Salad, Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Dietician Debbie Dishes

Equipment

  • Baking Sheet
  • Nonstick Large Skillet

Ingredients

Roasted Root Vegetables:

  • 1 tbsp olive oil
  • ½ butternut squash, peeled & cut into 2-inch pieces
  • 4 carrots, peeled & cut into 2-inch pieces
  • ½ small red onion, cut into small wedges
  • Sea salt and freshly cracked pepper, to taste

Farro:

  • ½ cup farro
  • 1½-2 cups Vegetable broth, per package instructions
  • Sea salt, to taste

Lemon Vinaigrette:

  • Juice & zest from ½ a lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • ½ tsp fresh oregano, chopped
  • Sea salt and freshly cracked pepper, to taste

Salad:

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2½ oz baby spinach
  • Feta cheese crumbles, to taste
  • 2 tbsp pistachios
  • 2 tbsp dried cranberries
  • 1 tbsp fresh parsley, chopped

Instructions

  • Roast the vegetables by preheating the oven to 375 degrees. 
  • Toss the butternut squash, carrots, and red onion together on a baking sheet. Drizzle with olive oil, then season with sea salt and freshly cracked pepper, to taste.  Toss to coat evenly.
  • Place in the oven to roast for 30 minutes, tossing them halfway through the cooking time, or until they are tender and caramelized.
  • Remove from the oven and set aside until needed. 
  • Cook the farro in the vegetable broth according to the package instructions; drain and set aside until needed.
  • Prepare the vinaigrette by whisking together the lemon juice, red wine vinegar, olive oil, chopped oregano, sea salt, and freshly cracked pepper to taste. Set aside to allow flavors to mingle.
  • Prepare the salad by heating the olive oil in a nonstick skillet over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds.
  • Add the baby spinach and cook, tossing constantly, for 1 minute.
  • Add the drained farro and roasted vegetables, then drizzle some of the well-whisked vinaigrette to taste and gently toss to coat well.
  • Pour into a serving bowl and top with feta cheese, pistachios, dried cranberries, and parsley.
  • Serve warm with any remaining vinaigrette on the side. Enjoy.